Pumpkin Cupcakes! This sweet moist pumpkin cake is topped with a lightly whipped cream cheese frosting giving you a match made in pumpkin spice heaven! The perfect fall dessert recipe.
Line 2 cupcake tins with paper liners and set aside.
In a large bowl whisk together the flour, baking powder cinnamon, baking soda, nutmeg, ginger, cloves, allspice, and salt,. Set aside.
In a separate bowl combine the oil pumpkin and both sugars. Whisk until fully combined, about 30 seconds. Add the eggs, one at at time, followed by the dry ingredients and buttermilk.
Divide the batter between your prepared cups, filling about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick pressed into the center of a cupcake comes out clean.
Cream Cheese Frosting
Place the butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment.
Stir, on low speed, until the two have combined and are slightly fluffy, about 1 minute.
Add the powdered sugar, one cup at a time, mixing well to combine with the butter.
Add the cream and vanilla extract, scraping the sides of the bowl.
Stir on medium speed for 3 minutes, or until the mixture is fluffy and soft.